Italian Wedding Soup
|Ground beef/You can use chicken instead of beef.||1⁄2 Pound|
|Italian sausage||1⁄2 Pound|
|Bread crumbs||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Egg||1 , lightly beaten|
|Heavy cream||2 Tablespoon|
|Chopped parsley||3 Tablespoon|
|Shredded parmesan||1⁄2 Cup (8 tbs)|
|Onion||1 Small, grated|
|Olive oil||2 Tablespoon|
|Yellow onion||1 , chopped|
|Celery stalks||2 , chopped|
|Carrot||1 Large, diced|
|Chicken broth||6 Cup (96 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Small pasta||3⁄4 Cup (12 tbs)|
|Spinach leaves||1 Cup (16 tbs)|
Take beef and sausage in a bowl and add 1/3 cups bread crumbs and 3 minced garlic cloves and 1 egg lightly beaten and 2 TBS of heavy cream and ½ cup shredded parmesan cheese and 3 TBS chopped parsley and add 2 TBS salt and pepper.
Grate very small onion in to the mixture using a smallest part of the grater.
Mix really well and make little meat balls.
Bake the meat balls for 30 minutes at 350 degrees
Heat 2 TBS of olive oil and add 1 chopped medium yellow onion and add 2 celery stalks which are chopped and add large carrot which is diced.
Cook for 5 to 6 minutes until vegetables are soften.
Now add 6 cups of chicken broth.
Add half a cup of dry white wine, if you don’t want to use alcohol you can skip this step.
Allow simmering for five minutes.
Add ¾ cup of small pasta.
Allow cooking for 6 to 7 minutes and add meat balls in to it.
Add black pepper and mix well.
Finally add quarter cup of spinach leaves and mix.
Soup is ready; finally add some more parmesan cheese to this.
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